Love these dogs. Last one I had like this was on a beach at Antibes, France. They cut the baguette, push it over a warmed spike that heats the inside and is the exact diameter of the wiener. Once removed a good helping of dijon mustard is placed in the opening of the bun and then finally a long wiener is guided in. Great fresh bread, mustard on every bite and fantastic European wiener that snaps with every bite. I go out of my way to buy them here at the local deli.

Last night for supper was simple salt and pepper bone in pork chops, bacon and onion perogies smothered in sour cream, and a cucumber salad.